Step 3: Mix the creamy sauce
Creamy sauce
- cream of poblano soup½ can150 g
- cream of mushroom soup½ can150 g
- rotel, (tomatoes & chiles)½ can50 g
- monterrey jack cheese, grateda handful50 g
Add the cream of poblano, cream of mushroom, diced tomatoes and green chilies, and shredded cheese to a bowl.
Stir until evenly combined. Taste and adjust the seasoning if necessary.